Crispy Egg Rice Bowl (Printable)

Golden crispy rice topped with fried eggs, fresh veggies, and a flavorful soy-based dressing.

# Ingredient list:

→ Rice

01 - 2 cups cooked white or jasmine rice (preferably day-old, cold)

→ Eggs

02 - 2 large eggs

→ Vegetables & Garnishes

03 - 1 small carrot, julienned
04 - 1 small cucumber, thinly sliced
05 - 2 scallions, sliced
06 - 1 tablespoon toasted sesame seeds

→ Sauce

07 - 2 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon sesame oil
10 - 1 teaspoon honey or sugar

→ Cooking

11 - 2 tablespoons vegetable oil (for frying)

# How to Make It:

01 - Combine soy sauce, rice vinegar, sesame oil, and honey or sugar in a small bowl. Set aside.
02 - Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add cold rice, press into an even layer, and cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy.
03 - Flip or stir the rice to crisp additional edges as desired. Divide crispy rice evenly between two serving bowls.
04 - Add remaining vegetable oil to the skillet and fry eggs until whites are set and edges are crisp, about 2 to 3 minutes, keeping yolks runny if preferred.
05 - Place a fried egg atop each bowl of crispy rice. Arrange julienned carrot, sliced cucumber, and scallions around the eggs. Drizzle with prepared sauce and sprinkle with toasted sesame seeds.
06 - Serve immediately and mix all components together before eating.

# Expert Suggestions:

01 -
  • It transforms day-old rice into something irresistibly crispy in under 20 minutes.
  • The runny yolk acts like a sauce, turning every grain glossy and rich without extra effort.
  • It's flexible enough to use whatever vegetables you have hiding in your crisper drawer.
02 -
  • Cold rice is crucial—warm or fresh rice will steam instead of crisp, and you'll end up with mushy rice no matter how hot your pan is.
  • Pressing the rice down firmly into the pan is the secret to achieving that golden, crackling bottom layer.
03 -
  • Don't skip the nonstick skillet for this—it makes flipping or stirring the rice infinitely easier and less likely to stick.
  • If you love super crispy rice, cook it undisturbed for the full 7 minutes, then carefully break it into larger pieces and let them get even crispier on a second pass.
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